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This recipe is by Joanna Pruess and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This homemade red velvet cake comes with a decadent, cooked cream cheese frosting for a dessert that's sure to impress.
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Since I graduated Culinary school and was introduced on how to cook various cuts of meats, I started playing with flavors that I loved, and thought.... welp...
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The blondie batter was adapted from Mark Bittman’s Butterscotch Brownie recipe in How to Cook Everything. The Crispy Cream Crunch was inspired by Momofuku Milk...
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More creamy than regular chicken croquettes, Chef John's version tastes like deep-fried creamy chicken gravy.
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Get Healthy Banana Oat Muffins Recipe from Food Network
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Get Classic Green Bean Casserole Recipe from Food Network
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Inspired by the Danish pastry of Northern Europe, the tender loaf is full of cinnamon and melted bittersweet chocolate.
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Get Naples Grape Pie Recipe from Food Network
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Flaky dumplings soak in the juices of a thick and chunky turkey-vegetable stew of Thanksgiving leftovers to make this comforting casserole.
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These cookies are a great way to use pumpkin in a way that allows the pumpkin to shine without intimidating non-pumpkin eaters. Their cakey texture more similar...